CRITERIA FOR ESTABLISHING A CATERING OPERATION

CRITERIA FOR ESTABLISHING A CATERING OPERATION

A company is not committed to providing any catering facility if:

  • there are suitable facilities available within easy access of the prospective client.
  • These facilities offer a reasonable choice of food.
  • The time of opening is suitable to the prospective clients.

If the above criteria are not met and the demands for catering services exist then a catering facility should be established.

FOOD AND BEVERAGE SERVICE

  • is the delivery system in any hospitality food outlet.
  • Good service is about presentation, receiving your order on time, wine and drinks are served with the exact course, being served by knowledgeable, polite waiter or waitress that this service matches the type of restaurant.
  • Customer service is also making the customer feel comfortable, having the right attitude, being helpful and courteous with a pleasing smile.

Customer service can be defined as being a combination of:

  1. The service level, the style of service offered whether self service, tray service, or silver service.
  2. The availability of the service, the opening times, variations in the menus and drinks on offer.
  3. Level of the standard offered. This relates to the food quality, the d├ęcor, and quality of service equipment, staffing levels, training of food service staff and their professionalism.
  4. Reliability of the service, how consistent the service is in practice.
  5. Flexibility of the service, what the variations are in the standard product.


Seven Stages of Operational Sequence of Food and Beverage Service:

  1. Preparation of your service
  2. Taking Orders
  3. The service of food and drinks
  4. Billing
  5. Clearing
  6. Dishwashing
  7. Clearing following service

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